Professional Documents
Culture Documents
Roasting requires
longer cooking times
and often used
w/large cuts of meat.
Baking is uncovered,
helps to develop a
golden brown color
on top
Dry Heat Cooking Methods
with Fat
Sauting
Stir-frying
Pan-frying
Deep-frying
Sauting = method cooks food rapidly in a
small amount of fat over relatively high
heat
Fat/oilused adds to the flavor as to the moisture
of the pan
Juices released during cooking form a sauce
Stir-Frying = very
small amount of oil is
used in a pan over high
heat. Food cut into
bite size pieces, food is
stirred constantly.
Pan-frying = often
coated w/batter or
breading and then
cooked in an oil over
less intense heat.
Object is to produce a
flavorful exterior w/a
crisp, brown crust,
which helps retain the
foods juices and flavor
Deep-frying = food is
breaded or batter-
coated, immersed in
hot fat and fried until
done.. The outside of
the food item develops
a crispy coating, while
the inside stays most
and tender, foods deep
fried must me naturally
tender.
Recovery time =
amount of time it
takes oil to reheat to
the correct cooking
temperature once
food is added.
Smoking point = is
temperature at which
fats and oils begin to
smoke, which means
that the fat has begun
to break down